|  home | feedback | help          
Features on home

Cinco de Mayo 2006
Low Food Cost Gives Chefs a Reason to Celebrate

Chef Julian Medina of Zócalo in New York on Chef Julian Medina

Upper East Side Zócalo
172 East 82nd Street
New York, New York

Grand Central Zócalo
Grand Central Terminal
New York, New York
(212) 687-5666
Callos de Hacha
Chef Julian Medina of Zócalo – New York, NY
Adapted by

Yield: 4 Servings

Callos de Hacha from Chef Julian Medina of Zócalo in New York on StarChefs.comIngredients:

    Meyer Lemon Chile de Arbol Sauce:
  • 1 cup freshly squeezed Meyer lemon juice
  • 1 cup freshly squeezed orange juice
  • 3 dry arbol chiles, minced
  • 1 Tablespoon light soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon corn starch
  • Salt, to taste

    Avocado Fries:
  • Vegetable oil, for frying
  • 4 (½-inch thick) slices Hass Avocados from Mexico
  • Salt
  • 1 cup all-purpose flour
  • 1 cup buttermilk

    Seared Scallops and Honshimeji Mushrooms:
  • 8 (U-10) dry sea scallops
  • Kosher salt
  • Crushed black pepper
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 4 bunches honshimeji mushrooms
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1 teaspoon chopped thyme

For Meyer Lemon Sauce:

In a small pot, bring the citrus juices, chiles, soy sauce and rice vinegar to a boil. Whisk in the corn starch and season to taste with salt. Reduce to a very low heat to keep the sauce warm.

For Avocado Fries:
Preheat oil in a skillet to 350°F.

Season the avocado slices with salt. In a bowl, lightly coat the avocado with flour. Dip the slices in buttermilk and then re-coat them with flour. Fry the avocado slices until golden brown; sprinkle with salt and set aside.

For Seared Scallops and Honshimeji Mushrooms:
Season the scallops with salt and pepper. In a skillet, heat the oil and 1 Tablespoon of the butter over high heat. Sear each side of each scallop until golden brown; remove from heat and set aside. Heat the remaining butter over low heat in the same skillet. Add the mushrooms, garlic, shallots, and thyme. Cook for approximately 3 minutes, and season to taste with salt.

To Assemble and Serve:
Place 2 scallops in the center of each heated serving plate. Lean 1 bunch of mushrooms against the scallops and drizzle Meyer lemon chile de arbol sauce over the scallops and mushrooms. Top each plate with 1 avocado fry. Serve immediately.

Wine Pairing:
2003 Albariño Rías Baixas Peitan, Spain


back to top

  • Food Costs
  • Recipe for Stuffed Chiles with Walnut Sauce
  • San Miguel for the Food Savvy

  •    Published: April 2006
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy